Grilled Beer and Buttermilk Chicken with Sriracha Glaze

The above picture is pretty strong illustration of what I did nearly the entire weekend. Along with spicing up my beer wings, I also made a Sriracha butter for grilled corn. In other news,I ran out of Sriracha.

Maybe it’s the new grill that found it’s way into my backyard, or maybe it was eyeing this chicken recipe, or this one, but I really wasn’t able to think about anything but beering up some chicken and giving it a good grilled char.

I’m also trying to figure out how to grill a pie, but more on that later.

In a large bowl whisk together the buttermilk, 12 ounces beer, salt, smoked paprika, cayenne, cumin, and brown sugar. Add the onions and chicken to the marinade. Cover and place in the refrigerator for at least 6 hours and up to 12.

Just prior to grilling, make the glaze. In a saucepan over medium high heat, whisk together all the glaze ingredients. Bring to a boil, stirring frequently, until thickened, about 8 minutes.

Remove the chicken from the marinade, discard marinade.

Place the chicken on a preheated grill, brush with glaze, cook for about 2 minutes, flip and brush with glaze. Continue to flip and brush with glaze every 2-4 minutes until chicken is cooked through, about 20-25 minutes (depending on the size of your chicken). Transfer chicken to a serving platter and sprinkle with cilantro.

IPA is a hoppy, pale in color, beer. You can substitute a pale ale. Boneless, skinless chicken cook faster and dry out faster so you’ll have to watch cooking times. If I was going to use that cut I would probably cut into chunks, skewer and cook in a kabob fashion.

Ummmm, I’m drooling. This looks ridiculously delicious. I also have a bottle of sriracha to use up before we move in August. So me and this chicken are basically meant to be. PS I’m in awe of those beautiful grill marks.

Just made this last night and it was amazing! The buttermilk / IPA marinade is perfect. The sauce has the perfect amount of bite to it. My only complaint is I think there’s a bit too much fish sauce in there and it might over power some with sensitive palates.

This recipe combines my husband’s two favorite things IPA and Siracha. We made this for dinner last night and it was outstanding. The chicken was nice and moist due to the buttermilk/IPA marinade. The glaze had such a great smokey flavor to it. My husband has requested to make this again!!! This was the second recipe I made from your blog and both have been a hit. Looking forward to exploring your blog, and making more recipes.

My husband had five IPAs in our fridge for a long time. He drank one and just didn’t care for it, but didn’t have the heart to dump it. I came across this recipe and had everything I needed. I used bone in chicken breasts and thighs along with some bone in pork chops that I marinated separately. All of it turned out wonderful! Thank you for the amazing recipe and for helping me make space in the fridge. I have used up all of the original IPA and “maybe” one of his favorites because I have made it repeatedly. 🙂